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All I could think about when I walked through the door this afternoon was my head hitting the pillow. I really wanted to take a nap, but instead I baked peanut butter chocolate pillows. Fair trade, I suppose.

When I think of peanut butter and chocolate, buckeyes naturally come to mind. However, unless it is a Saturday in November or the week before Christmas, I will never be found making buckeyes to satisfy a peanut butter and chocolate craving.

I would like to claim I simply eat a Reese’s Peanut Butter Cup when the mood strikes. Instead, I stick a few chocolate chips on top of a spoonful of peanut butter. Never a proud moment.

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Fortunately, for the sake of my pride, I discovered this recipe over the weekend. At first glance, these cookies may sound complicated. They involve mixing dough and beating filling and wrapping them both together into a cookie.

In reality, the cookies really take very little time to prepare. I made these cookies, snapped their photos and washed the dishes in just one hour’s time. Which left plenty of time for a nap.

Chocolate and peanut butter not your favorite? Try stuffing chocolate cherry cookies with sweet cream cheese or snickerdoodles with dulce de coco instead. Enjoy!

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Peanut Butter Chocolate Pillows
 
Author:
Ingredients
  • For the Dough
  • ½ cup canola oil
  • 1 cup granulated sugar
  • ¼ cup agave nectar (or maple syrup)
  • 3 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • 1½ cups all purpose flour
  • ⅓ cup plus 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • For the Filling
  • ¾ cup peanut butter
  • ⅔ cup powdered sugar
  • 2-3 tablespoons milk
  • ¼ teaspoon pure vanilla extract
Instructions
  1. Mix the canola oil, sugar, agave nectar (or maple syrup), milk and vanilla extract together in a large bowl until well combined.
  2. Sift in the flour, cocoa powder, baking soda and salt and stir again until combined to form a moist dough.
  3. Pop the dough into the refrigerator to chill while you prepare the peanut butter filling.
  4. Prepare the filling by beating the peanut butter, powdered sugar, two tablespoons of the milk and the vanilla extract together until smooth. If the filling remains crumbly and will not come together, add the additional tablespoon of milk one teaspoon at a time until it holds its shape. Likewise, if the filling gets too runny, bring it back together with additional powdered sugar. The filling should be soft and moist but firm enough to hold together.
  5. Roll the filling into 24 small balls. Divide the dough in half, then divide those halves in half so you have four pieces of filling. Roll six balls from each filling quarter. I found this amounted to a heaping two tablespoons of filling per ball.
  6. Assemble to cookies by flattening about a tablespoon (maybe a little more) of chilled dough into the palm of your hand.
  7. Place a peanut butter ball on top of that disc of dough and wrap the dough up around it.
  8. Make sure the chocolate dough ball is well sealed around the peanut butter ball, then place on a parchment-lined baking sheet.
  9. Repeat until all of the dough and balls of filling are formed into cookies. I suggest working in batches and refrigerating both the chocolate cookie dough and the peanut butter balls during any down time (see note).
  10. Bake the cookies in a 350 degree F oven for 10 minutes.
  11. Enjoy fresh out of the oven or warm cooled cookies in a microwave for 10-12 seconds for a warm treat.
Notes
The original recipe did not call for chilling the dough or the filling, but I find this helps stuffed cookies hold their shape much better than baking room temperature dough and filling. The original recipe also called for maple syrup, but I used agave nectar instead.
 

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